YELLOW GAZPACHO ASPIC
The 1946 edition of "The Joy of Cooking" included 69 recipes for gelatin molds. The chilled soup's ingredients are molded into an updated aspic that's cool and crunchy. Use an electric juicer here.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Make bell pepper layer: Feed bell pepper and red tomato through an electric juicer. Pour juice through a fine sieve into a small bowl; discard any solids. Skim foam from surface with a spoon. Stir in hot sauce, 1/4 teaspoon salt, and 1/2 teaspoon lemon juice. Sprinkle 1 envelope gelatin over top. Let stand 5 minutes.
- Transfer mixture to a small saucepan. Cook over medium heat, stirring constantly, until gelatin has just dissolved, about 1 1/2 minutes. Let cool slightly. Transfer bell pepper mixture to a 4-cup scalloped gelatin mold. Refrigerate until just set and still sticky, about 20 minutes.
- Make gazpacho layer: Process yellow tomato flesh, the cucumber, and scallions in a food processor until almost pureed, about 10 seconds. Transfer vegetable mixture to a large bowl. Finely chop basil; add basil, 1 teaspoon each salt and lemon juice, and the vinegar to bowl; season with salt and pepper. Set aside.
- Puree reserved yellow tomato seeds and pulp with the garlic in a food processor. Pour through a very fine sieve into a medium bowl; discard solids.
- Sprinkle remaining gelatin over garlic mixture. Let stand 5 minutes. Transfer to a saucepan. Cook over medium heat, stirring constantly, until gelatin has dissolved, about 2 minutes. Stir garlic mixture into the reserved gazpacho.
- When bell pepper layer has just set, pour gazpacho layer on top. Refrigerate until set, about 4 hours. Aspic can be refrigerated, loosely covered, up to 1 day.
- Run the tip of a paring knife around edge to loosen. Dip mold into a bowl of lukewarm water for several seconds. Pat mold dry, and invert onto a serving plate. Garnish with tomatoes and basil.
RED AND GREEN ASPIC MOLD
Number Of Ingredients 20
Steps:
- 1. Soften gelatin in cold water pour into boiling water and stir until dissolved. Add splenda and 1 tablespoon of lemon juice. Chill until slightly thickened. Mash avocado (if fresh) add remaining 2 tablespoons lemon juice, sour cream, mayonnaise, salt, pepper and cayenne. Mix thoroughly with slightly thickened gelatin. Pour into a 1 1/2 or 2-quart mold. Chill until set.* Frozen avocado dip may be used if you can't find ripe, fresh avocados. Add a drop or two of green food coloring to avocado mix if desired.Tomato Aspic:*Soften gelatin in cold water dissolve in boiling water. Add splenda, soup, lemon juice and salt. Cool to room temperature. Pour over firm avocado aspic. Chill for 4 hours or until set. Unmold on salad greens.
Nutrition Facts : Nutritional Facts Serves
RED AND GREEN ASPIC MOLD
Number Of Ingredients 20
Steps:
- Soften gelatin in cold water pour into boiling water and stir until dissolved. Add sugar and 1 tablespoon of lemon juice. Chill until slightly thickened. Mash avocado (if fresh) add remaining 2 tablespoons lemon juice, sour cream, mayonnaise, salt, pepper and cayenne. Mix thoroughly with slightly thickened gelatin. Pour into a 1 1/2 or 2-quart mold. Chill until set.* Frozen avocado dip may be used if you can't find ripe, fresh avocados. Add a drop or two of green food coloring to avocado mix if desired.Tomato Aspic:*Soften gelatin in cold water dissolve in boiling water. Add sugar, soup, lemon juice and salt. Cool to room temperature. Pour over firm avocado aspic. Chill for 4 hours or until set. Unmold on salad greens.
Nutrition Facts : Nutritional Facts Serves
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